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On The Menu

Last Updated: November 12, 2013 at 12:48 pm

The menu cards were tucked into napkins with a spring of fragrant rosemary.

"We decided to do stations for food to avoid the 'salmon and steak' approach, so we had three stations including a slider bar, New England fried food station, and lighter fare," says Julie.

Photo by Shannon Cronin Photography
Rentals by The Event Company and Peterson Party Center
Catering by Timothy S. Hopkins Catering

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